Liqueur is born from the maceration or infusion of selected ingredients, revealing the art of blending. It offers subtle aromatization and smooth sweetness, unfolding generous palettes: fruits, flowers, noble bitterness or spicy notes.
Liqueurs: a diversity of expressions
The world of liqueurs offers a mosaic of terroirs: from monastic mountain elixirs to alpine specialties, from Mediterranean citrus liqueurs to orchard fruits and stone fruits, to creations based on bitter plants such as gentian... a spectrum of nuances emerges.
The making of liqueurs: a demanding process
Their production is based on a few fundamental processes: maceration or infusion of plants and fruits in alcohol, distillation of flavoured spirits and blending, sometimes complemented by barrel ageing which rounds out the texture and adds complexity to the expression.
An aromatic palette of great richness
The aromatic profiles are extremely rich, ranging from herbaceous and mentholated to the fruity gourmet character of blackcurrant creams, raspberry or cherry liqueurs, through sunny citrus notes to more bitter registers.
Multiple ways to enjoy them
Liqueurs are served neat, sometimes slightly chilled or on ice, but also in cocktails where they bring sweetness, bitterness and depth.
They pair particularly well with desserts (dark chocolate and orange liqueurs, fruit tarts and red fruit liqueurs), blue cheeses with certain herbal liqueurs.
